Lemon poppy seed cake: Easy recipe for a delightful treat

Its name comes from poppy seeds, which look like small flies. It is fluffy, moist, and lemony. It resembles a bundt cake, so fans of this pastry will be pleased.

This cake is a delicious celebration of simplicity. Its preparation is very straightforward—you simply need to combine the ingredients and pour them into the mould—nothing could be easier. The crunchy crust, moist interior, and harmonious combination of lemon and poppy seed will appeal to all household members, regardless of age. Eating it quickly is best, as it disappears in the blink of an eye.

As exemplified by the mousaka, a tasty cake doesn't have to be complicated to prepare. When adding lemons, remember to scald them well beforehand. If possible, use organic ones without waxed skin. Use eggs at room temperature. This will make them easier to beat and better combined with the other ingredients.

This recipe is perfect for a quick brunch, afternoon coffee, or dessert after dinner. Using the given proportions, you'll prepare enough batter to fill a small cake pan (about 20 centimetres in diameter) or a loaf pan.

Ingredients:

• 140 grams of soft butter,
• 200 grams of brown or white sugar,
• 3 whole eggs,
• 1 egg yolk,
• 4 lemons (zest and juice),
• 2 heaped tablespoons of poppy seeds,
• 300 grams of cake flour,
• 2 teaspoons of baking powder,
• 1 teaspoon of bicarbonate of soda.

Preparation:

1. Beat the butter with sugar until fluffy. This will take about 8 minutes.
2. Gradually add lightly beaten eggs and yolk to the beaten butter, mixing continuously.
3. Mix the batter with the grated zest and juice of 4 lemons and poppy seeds.
4. In a separate bowl, sift flour, baking powder, bicarbonate of soda, and salt. Gently mix the dry ingredients with the wet ones.
5. Transfer the batter to a prepared form and bake for about an hour at 180°C. Check with a skewer to see if it has already been baked.

After baking, you can drizzle the cake with icing made of powdered sugar and lemon juice or sprinkle with powdered sugar, but wait until it is fully cooled down. If you drizzle icing on a warm cake, it will completely run off the surface and won't form a nice, shiny coating. Enjoy!